Easy No Churn Mint Chocolate Chip Ice Cream

This Easy No Churn Mint Chocolate Chip Ice Cream is the perfect refreshing dessert for summer! Make it with only 4 ingredients – no ice cream maker required!

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I don’t know about you, but when it comes to ice cream there’s nothing better than homemade. Made from an easy base of whipped cream and sweetened condensed milk, this No Churn Mint Chocolate Chip Ice Cream is truly a fantastic no-fuss summer recipe that you are going to LOVE!

I’ve shared so many of my favourite homemade ice cream recipes with you already, like this No Churn Chocolate Peanut Butter Cup Ice Cream, this Best Ever Vanilla Bean Ice Cream and this Easy No Churn Snickers Ice Cream, and they all have the same super easy, no churn method in common!

You don’t need any special tools or kitchen gadgets for this delicious recipe beyond a stand mixer or hand mixer, a good sturdy loaf pan or container for freezing the ice cream, and a good ice cream scoop for serving! I’ve added a list of my favourite kitchen gadgets for this recipe below in case you’re interested (Amazon affiliate links):

• MY FAVOURITE ICE CREAM SCOOP (IT ALSO WORKS GREAT FOR PORTIONING CUPCAKE OR MUFFIN BATTER!)
• MY FAVOURITE KITCHENAID STAND MIXER
• MY FAVOURITE HAND MIXER
• MY FAVOURITE LOAF PAN (COMPARABLE)

How to make mint chocolate chip ice cream at home

Simply whip the heavy cream until it begins to form soft peaks and thickly coats the back of a spoon. Continue to whip while adding the sweetened condensed milk in a steady stream until the mixture reaches almost-hard peaks. Fold in the mint extract and chocolate chips, freeze for 6-8 hours and enjoy!

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I hope you love this Easy No Churn Mint Chocolate Chip Ice Cream as much as we do! Let me know in the comments below, what’s your favourite ice cream flavour to enjoy in the summer time? I’d love to know!

KITCHEN TOOLS I RECOMMEND:

    

Looking for more cool treats for summer time? Check out these recipes:

• Blackberry Mint Frozen Yogurt

• No Churn Creme Egg Ice Cream

• Mango Coconut Sorbet

• Pina Colada Popsicles

• Strawberry Lemonade Popsicles

• Easy No Churn Snickers Ice Cream

Easy No Churn Mint Chocolate Chip Ice Cream

This Easy No Churn Mint Chocolate Chip Ice Cream is the perfect refreshing dessert for summer! No ice cream maker needed!

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Italian

Keyword: Easy No Churn Mint Chocolate Chip Ice Cream

Prep Time: 15 minutes

Freezing Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 8 servings

1x2x3x

Calories: 377kcal

Author: Chrissie

Equipment

• Hand mixer or stand mixer
• container or loaf pan

Ingredients

• 2 cups cold heavy whipping cream or 500 ml
• 1 14 ounce can sweetened condensed milk
• a few drops of green food colouring optional
• 1 cup mini semi-sweet chocolate chips (add more if desired)
• a few drops mint or peppermint extract to taste

US Customary - Metric

Instructions

• Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
• Continue to whip on high speed, adding the food colouring and then the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
• Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
• Fold the mint extract and the chocolate chips into the whipped cream mixture just until combined.
• Line a large loaf pan with parchment paper (or use a resealable plastic freezer-safe container, if you prefer) and scrape the ice cream mixture into the pan or container.
• Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
• Serve in cones, bowls, on top of cakes, pies, or brownies, or however you desire!

Notes

This ice cream keeps for up to 2 weeks in the freezer, although it will get very hard if left in the freezer for multiple days. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.

This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 17g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 26mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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